rained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan
re transparent.
Add the ricotta to the pan, and stir
ooking spray.
Place the ricotta cheese in a strainer set
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
until firm.
Meanwhile, beat ricotta, almonds, brown sugar and vanilla
br>In food processor, puree ricotta about 2 minutes or until
tiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt
umps remain, then add the ricotta and 200g sugar. If using
side.
Combine pumpkin and ricotta cheese in food processor or
and almond extract.
Add ricotta cheese, and lemon zest and
uttered baking paper.
Put ricotta into a large food processor
lectric mixer to beat together ricotta, cream cheese and sugar in
owl, beat cream cheese and ricotta until smooth.
Combine sugar
large mixer bowl, beat ricotta cheese and sugar on med
keep oven on.
Combine ricotta cheese, yogurt, 1/2 cup
heat oven to 350. prepare graham crust and set aside. in food processor place ricotta cheese sugar and eggs and process until smooth. Add remaining ingredients until smooth. Pour batter into crust. bake 1 hour and 15 minute remove. loosen cheesecake and cool. refrigerate several hours.
Preheat oven to 300\u00b0F Grease and flour a 9-inch springform pan and cover outside bottom with foil.
In large bowl, combine ricotta cheese and marmalade. Mix in eggs one at a time.
Stir in remaining ingredients. Pour into prepared pan. Bake in prepared pan 80-90 minutes until set, but still a little jiggly in the center. Remove and let cool to room temperature.
GLAZE: heat marmalade until warm. Spread over cooled cheesecake and refrigerate at least 4 hours or overnight.
Dissolve gelatin in water and heat until it's completely dissolved.
In a bowl, combine all the other ingredients: ricotta, cream, white cheese, honey, artificial sweetener.
Mix them: if you do like the texture of ricotta, just mix it well with a spoon or spatula. If you don't, use an electric mixer to soften the ricotta and remove all possible lumps.
Add the dissolved jello to the mixture and stir well.
Pour mixture in a glass container and refrigerate until set. (it takes around 3 hours, counted as cooking time).
set on rack.
For cheesecake topping:.
have the oven
Preheat oven to 325\u00b0.
Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
In large bowl, combine cheese, sweetened condensed milk, eggs, 2 tablespoons liqueur, flour and vanilla; mix well.
Pour into prepared pan. Bake 1 hour and 20 minutes or until set.
Cool.
Heat remaining 1 teaspoon liqueur with marmalade.
Spread about 3/4 on top of cheesecake.
Top with orange slices, then remaining marmalade mixture.
Chill thoroughly.
Refrigerate leftovers.